Hip-Hip-Hooray Chicken Satay

Ingredients

• 2 dashes pepper black
• 0.1 teaspoon cayenne pepper 
• 0.1 teaspoon curry powder 
• 0.3 teaspoon onion dried minced
• 0.3 cup yogurt plain fat-free
• 0.3 teaspoon garlic crushed
• 1 teaspoon granulated sugar 
• 2 tablespoons peanut butter room temperature reduced-fat
• 0.1 teaspoon salt 
• 12 ounces chicken breast raw boneless skinless lean
• 1.5 tablespoons lite soy sauce reduced-sodium
• 0.3 cup soymilk plain light

Equipment

• baking sheet
• oven
• pot
• grill
• stove
• skewers
• grill pan

Directions

1. Preheat the oven to 375 degrees F. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)
2. Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer.
3. Place the skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)
4. Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes.
5. Remove sauce from the heat and let it cool slightly.
6. Add the yogurt and stir until smooth and blended.
7. Serve the sauce with chicken skewers, spoon it on, and EAT!